Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Gelatin	½ c.
Cold water	2 c.
Boiling water	2 qt.
Lemon juice	2 c.
Egg whites	20
Sugar	6 c.

Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gelatin, stirring until the gelatin is dissolved. When the gelatin has begun to set, add the lemon juice. Beat the egg whites stiff, add the gelatin and beat. Put into a pan and let the mixture harden. Serve with custard sauce.

Number of servings 72
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

TAPIOCA CREAM

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Tapioca, pearl	3 c.
Eggs	15
Sugar	3 c.
Salt	½ tsp.
Vanilla	1 tbsp.
Milk	1½ gal.

Soak the tapioca over night and cook until clear in the scalded milk. Beat the eggs and sugar, add to the tapioca mixture and cook for a few minutes. Remove from fire and add salt and vanilla.

Number of servings 75
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

FRUIT SAUCES

APRICOT SAUCE

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Apricots		3 lb.
Water	3¾ qt.
Sugar	3 c.